Description
This Instant Pot Peach Cobbler Cheesecake with Crust combines creamy cheesecake, spiced peaches, and a buttery crumble topping in a quick and easy dessert. Made with fresh or frozen peaches, this recipe is perfect for any occasion, delivering layers of irresistible flavors and textures.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons butter (melted)
For the Peaches:
- 2 heaping cups peaches (sliced)
- 3 tablespoons butter
- ¼ cup granulated sugar
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 16 oz. cream cheese (room temperature)
- ½ cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- ¼ cup heavy whipping cream
- 2 large eggs
For the Crumble:
- 3 tablespoons brown sugar (packed)
- 1 teaspoon granulated sugar
- ¼ teaspoon ground cinnamon
- ⅓ cup flour
- 2 tablespoons butter (melted)
Instructions
- Prepare the Crust:
- Crush graham crackers into crumbs and mix with melted butter until combined.
- Press the mixture into the bottom and 1-inch up the sides of a greased 7-inch springform pan.
- Bake at 350°F for 10 minutes or freeze for a no-bake option.
- Cook the Peaches:
- In a saucepan, combine peaches, butter, sugar, nutmeg, and cinnamon. Cook until peaches are soft.
- Mix cornstarch with a tablespoon of the peach liquid and stir back into the saucepan until thickened.
- Remove from heat, stir in vanilla extract, and set aside.
- Make the Crumble:
- Combine brown sugar, granulated sugar, cinnamon, and flour in a bowl.
- Add melted butter and mix until crumbly. Refrigerate until needed.
- Prepare the Cheesecake Filling:
- Beat cream cheese until smooth. Add sugar, flour, vanilla, and heavy cream, mixing until combined.
- Add eggs one at a time, mixing gently until incorporated.
- Assemble the Cheesecake:
- Pour half the cheesecake batter into the crust. Layer half the peaches and crumble on top.
- Add the remaining cheesecake batter and smooth the surface.
- Cover tightly with foil.
- Cook in the Instant Pot:
- Add 1 cup of water to the Instant Pot and place the trivet inside.
- Set the cheesecake on the trivet and cook at high pressure for 50 minutes, allowing natural release.
- Remove and cool at room temperature before refrigerating for at least 6 hours or overnight.
- Finish and Serve:
- Top with the remaining peaches and crumble. Optionally, warm the topping before serving.
- Slice, serve, and enjoy!
Notes
- For the best texture, ensure cream cheese and eggs are at room temperature before mixing.
- Letting the cheesecake chill overnight enhances its flavor and structure.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Instant Pot, Pressure Cooker
- Cuisine: American